There’s something special about an easy summer pasta that comes together with minimal effort and ingredients. Having these kinds of recipes in your repertoire makes all the difference when it comes time to decide what to make.
Looking for a little inspiration? Antonio Rummo, 6th generation of the Rummo family and President of Rummo, USA shares his favorite summer pasta recipe — Pasta al Limone. A simple pasta with just a few ingredients, it’s easy to whip up for one or for a crowd.
“Pasta al Limone is an iconic simple summer recipe that always brings joy,” says Rummo. “I would pair it with a “long pasta,” like linguine, thick or thin spaghetti.” Noting that Rummo’s classic Spaghetti n.3 is his ideal pairing.
The 177-year-old pasta brand is all about Italian tradition, coastal cuisine. and the art of slowing down with a plate of pasta. Rummo uses a signature slow processing method when making its pasta, which gives it a “rougher” surface that grips and absorbs sauce better. Founded in 1846, Rummo is still a family-run business to this day. Oh, and it’s Stanley Tucci’s favorite pasta.
Ready to get cooking? Here’s the recipe for the easy summer pasta.
Pasta Al Limone
Serves 2
Ingredients
- 250 grams Rummo Spaghettini nº 2 (roughly half a package)
- 2 organic lemons
- 100 grams aged Parmigiano Reggiano, finely grated
- Extra virgin olive oil, as needed
Method
Step one: Boil a large pot of water and keep water simmering.
Step two: Ladle some of the boiling water into a wide, but lower pot – enough to cover the bottom (to ½” or so of depth). Turn on the heat.
Step three: After having washed the lemons well, grate the rinds (yellow part only) into the lower pot of now simmering water, and add salt.
Step four: Put the spaghetti into the same low pot, add a bit more of the cooking water from the larger pot, and cook, moving gently without breaking. As you would with a risotto, let the pasta absorb water and flavor a bit at a time. Drizzle of olive oil and small portions of boiling water as needed when the water in the lower pot is absorbed and evaporates. Keep mixing gently.
Step five: Remove from heat, when the pasta is ready. Add olive oil and the grated cheese. Mix well.
Step six: Plate, adding sauce from the pan and more lemon zest. Enjoy immediately.
In case you’re looking for even more simple summer pasta ideas, Rummo shares a few other favorite classic Italian dishes and what pasta he’d use to make them.
“This is my favorite recipe! Of course the best one is the “original one” in the Trattoria on the beach of Nerano on the Amalfi Coast with a great glass of Falanghina white wine, but when I’m making it I like to pair it with our Fusillotti or penne rigate,” says Rummo.
“The classic of the classic summer pasta, especially in Campania,” says Rummo. “You can have with or without the Bottarga on top, but to me it adds the perfect saltiness and enhances the taste of the clams.” For this recipe, he recommends a long pasta shape. “I would choose Spaghetti, Thick Spaghetti, or even Linguine as a perfect match! Plus, a white wine from Furore, Amalfi Coast.”
“This one is especially made for Sunday lunch – il pranzo della domenica – it requires a lot of time, love, and ingredients,” says Rummo. “But the result it’s really amazingly good. I would pair it with a consistent, strong texture, short pasta — like rigatoni or cut ziti. If you want a long pasta, try the egg pappardelle.”
This recipe showcases all of the beauty and taste of the Eolian Islands of Sicily,” shares Rummo. “Many shapes can be paired with this recipe, but my choice would be Fusilli because they absorb all the ingredients of this rich pasta sauce really well.”
This article was written by Amber Love Bond from Forbes and was legally licensed through the DiveMarketplace by Industry Dive. Please direct all licensing questions to legal@industrydive.com.
